Food halls have become one of the most-watched formats in the foodservice industry, and few projects are betting bigger on the concept than OCVIBE. The $5 billion, 100-acre district rising around Anaheim’s Honda Center just added four more chef partners to Katella Commons — the 50,000-square-foot, two-story market hall that anchors its dining program when it opens in early 2027.
For operators tracking how large-scale developments assemble a culinary roster, the OCVIBE playbook is worth studying: instead of chasing national chains, the team is stacking its 21-kitchen lineup with acclaimed local operators and distinctive, heritage-driven concepts.
The latest additions span Mexican, Filipino, Chinese and Italian-inspired traditions, several with deep roots in Anaheim and Orange County:
- Don Churros Gomez — Brothers Jaime and Ricky Nuñez Gomez lead this third-generation, family-operated churro business rooted in Yahualica, Jalisco, Mexico, where their grandfather, known as “Don Churros,” created the family’s original recipe in 1969. Expect traditional thin-style churros and other authentic Mexican desserts.
- MFK | Modern Filipino Kitchen — Chef Henry Pineda and his wife, Panda, are reviving the couple’s first restaurant concept, originally opened in Anaheim in 2017. After losing the original location to a fire, they continued with the Filipino brunch concept Lola’s by MFK. Now MFK returns with a modern take on familiar Filipino dishes and a menu built specifically for Katella Commons.
- Mojo and Pull & Roll — Chef Guoming “Sam” Xin, often called the “Noodle Man,” showcases Northern Chinese cuisine with hand-pulled noodles and dumplings. With more than two decades of experience — beginning in Zhengzhou, China, where he opened his first restaurant, Noodle City — Xin later earned certification as a Senior Noodle Technician in Beijing.
- Gelato Paradiso — Founded in Newport Beach in 1999, this artisan gelateria has served authentic Italian gelato for more than 25 years across Southern California and Texas. Gelato is made fresh daily in small batches with roughly 80% of ingredients imported from Italy, plus locally and seasonally sourced fruit. Classics like Pistacchio, Stracciatella and Bacio anchor an evolving seasonal menu.
A Chef- and Community-First Strategy
OCVIBE is positioning food and hospitality as a core driver of foot traffic — not an afterthought bolted onto an entertainment complex…